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Yakisoba, a classic Japanese stir fry street food, is a perfect way to use leftovers. A quick and easy meal, Yakisoba is often made with thinly sliced pork strips (although chicken, beef, shrimp or tofu is equally delicious) with noodles and a yakisoba stir fry sauce!
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I love making Yakisoba – this super popular stir-fried Japanese noodle dish – on busy weeknights when I have plenty of veggies and sometimes a bit of roasted meat to use up in the fridge. However, this dish is not just for leftovers! It is just as delicious made from fresh toothsome egg noodles and a rich tangy Yakisoba stir fry sauce.
Or, you could make an entirely veggie version and serve it with a piece of salmon or chicken teriyaki. You can even add a dash of Tabasco or sriracha to bring the heat, if that is what you fancy!
Frequently Asked Questions
I’ve used Chinese egg noodles here as they are widely available and they’re similar to Chukamen, which are the traditional Japanese noodle in Yakisoba. If you can find them, however, feel free to use them instead! Ramen noodles would also work.
Yes! Use tofu instead of the meat, and your favorite vegan oyster sauce substitute. Also, make sure your noodles are suitable for vegans if you’re looking for an absolutely plant based bowl of noodles.
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A few more easy recipes you might enjoy:
- Thai Rice Noodle Broth
- Cold Spicy Peanut Sesame Noodles
- Easy Ginger Pork Stir Fry Noodles
- Singapore Curry Noodles with Chicken or Pork
- Easy Longevity Noodles with Chicken and Mushrooms
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Yakisoba with Pork and Cabbage
- 6 ounces dried Chinese egg noddles or 10-12 ounces fresh
- 3 tablespoons peanut oil or favorite cooking oil
- 2 tablespoons ginger minced
- 2 small pork chops thinly sliced
- 1 small head cabbage (napa or savoy), shredded
- 1 bunch scallions thinly sliced
- 3 shiitake mushrooms sliced
- 2 teaspoons sugar
- 2 teaspoons soy sauce
- 4 teaspoons oyster sauce
- 1 tablespoon ketchup
- 4 tablespoons Worcestershire sauce
- hot sauce or Tabasco optional for added heat
- Bring a pot of salted water to boil and add noodles. Cook until just done; about 3 minutes. Drain and rinse with cold water and toss noodles with a dash of sesame oil to keep from sticking; set aside.
- In a small bowl whisk together the Yakisoba sauce of sugar, soy sauce, oyster sauce, ketchup, Worcestershire and hot sauce if using.
- Heat a wok or large skillet over medium-high heat and add cooking oil. When hot, add ginger and garlic; stir until just fragrant, about 30 seconds to 1 minute.
- Add pork and cook until the pork is no longer pink; about 4 to 5 minutes. If you are using leftover cooked meat, add it at the end and heat until warmed through.
- Add the cabbage and carrots to the wok, season with salt to taste, and stir. Continue to stir fry until the vegetables soften and the meat is completely cooked. Add a bit of water if necessary to keep it from sticking to the pan.
- Finally, add sliced scallions and mushrooms; cook about 1 minute.
- When the vegetables are soft and the liquid has evaporated, add noodles and sauce to the wok. Toss to coat and cook until the noodles are warmed through. Serve topped with chopped scallions.
Chinese Noodles:Yakisoba most often uses noodles called chukamen. However, chukamen are easily substituted with Chinese egg noodles, or even ramen, a pantry staple.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.